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Chocolate Fudge Ice Cream

Ingredients

2 cups whole milk, divided

1/2 cup Dutch process cocoa

1 cup fat-free sweetened condensed milk

2 teaspoons vanilla extract

1 (12-ounce) can evaporated low-fat milk

Dash of salt

Preparation

Heat 1 cup whole milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat, and add the cocoa, stirring with a whisk until cocoa dissolves. Cool to room temperature.

Combine 1 cup whole milk, condensed milk, vanilla, evaporated milk, and salt in a blender, and process until smooth. Add cocoa mixture; blend well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.